Banana Maple Walnut Muffins

Banana Maple Walnut Muffins

These scrumptious muffins are packed with natural sweetness, whole grains, and nuts. They are lightly  sweetened with pure maple syrup and ripened bananas. A lovely combination for a breakfast muffin.  The maple flavor is not very prominent but adds a nice flavor combined with the bananas and walnuts. (You could certainly use honey instead.) They are generously moist with a soft, dense crumb. The maple glaze just adds a little something that makes them extra special.

Banana Maple Walnut Muffins

Banana Maple Walnut Muffins
(by Reeni)(Makes 12)
1 cup Whole Wheat Flour
1 cup All-Purpose Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 egg
1/3 cup Milk
1/2 cup Sour Cream or Nonfat Greek Yogurt
1 and 1/2 cups Banana, mashed, ripe, about 3 medium
2/3 cup Maple Syrup, Grade B, or Honey
1 teaspoon Maple Extract or Vanilla Extract
3/4 cup Walnuts, chopped
Glaze:
1/2 cup Confectioners’ Sugar
1 tablespoon Maple Syrup
1/2 teaspoon Milk
Dash or two of Cinnamon
1. Preheat oven to 400 degrees. Prepare a 12 cup muffin pan by lining it with paper liners or by greasing it.
2. Run a fork through both of the flours before measuring. In a large bowl whisk together the dry ingredients.
3. In a medium bowl whisk the egg and milk together. Add the sour cream, mashed banana, maple syrup, and extract. Stir together.
4. Add the wet mixture all at once to the dry along with the walnuts. Mix just until combined, don’t over-mix or you will get a rubbery muffin.
5. Fill muffin tin generously, almost to the top.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Cool in pan ten minutes. Remove and continue to cool on wire racks.
7. Whisk all of the Glaze ingredients together in a small bowl, adding more Confectioners’ sugar or milk until you get the right consistency. Drizzle generously over top.

Banana Maple Walnut Muffins

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White Chocolate Cranberry Muffins

White Chocolate Cranberry Muffins

I am completely addicted to muffins. Obsessed. I have been eating them every day for weeks. They’re so easy to grab and go, such a portable and delicious treat. I made three different kinds, the first being the Happle-Dapple Oat Muffins, these are the second and the third is yet to come.

I loved these! Sweet and tart, there is a perfect balance between the cranberries and white chocolate that makes these irresistible. A perfect harmony. They are a sturdy, dense muffin, but not heavy. Tender and moist, delicious and satisfying, make some today!

White Chocolate Cranberry Muffins
(by Reeni)
3/4 cup Milk
1/4 cup Vegetable Oil
1 egg
1/3 cup sour cream
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white chocolate chips
1/2 cup dried cranberries*
For topping:
1/3 cup white chocolate chips
1 teaspoon shortening
1. Heat oven to 400 degrees. Grease a 12 cup muffin pan or line with paper baking cups.
2. In a large bowl whisk the milk, oil and egg together. Stir in sour cream. Stir in the flour, sugar, baking powder, and salt all at once until batter is just moistened(a little lumpy is O.K.).
3. Gently stir in the chips and cranberries.
4. Divide batter evenly among cups.
5. Bake about 20 minutes or until a toothpick comes out clean from center. Allow to cool 10 minutes than remove to wire rack until cooled.
6. Once cooled melt the chips and shortening together in a small bowl using the melt chocolate setting of your microwave. Checking every ten seconds. Whisk together. Drizzle over top of muffins and let set.

White Chocolate Cranberry Muffins

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